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Old 09-19-2016, 07:33 PM   #11
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No chips. I forgot Craig was making noodle salad.
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Old 09-19-2016, 07:37 PM   #12
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DD won't be home from work till after 9:30pm so not sure if she will get something on the way home. I made a late lunch of potato, mushroom and onion egg scramble. If she didn't eat I'll throw something together for us or I will have cereal or cottage cheese with peaches.
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Old 09-19-2016, 07:47 PM   #13
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Lamb chops, spinach salads and Texas Garlic Toast for the SC
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Old 09-19-2016, 07:53 PM   #14
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Pretty much a repeat of last night. No leftovers, so we'll begin anew tomorrow.
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Old 09-19-2016, 08:07 PM   #15
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I heated up a quart of chicken chile verde from the freezer and served it over mixed rice. Nice, easy dinner since I still have this dang cold.
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Old 09-19-2016, 08:16 PM   #16
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Blackened black grouper with Cajun crab sauce and Bok choy and coconut shrimp Click image for larger version

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Old 09-19-2016, 09:27 PM   #17
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I defrosted an eye-round roast, 1.6 lbs. First time trying at 500F. 3 minutes per pound, then, turning off the oven and leaving it in for 2-3 hours. I heavily coated it with salt, coarse pepper, onion powder and garlic powder. I set a rack in the dish. As a precaution, I'm using an oven thermometer stuck into the roast. It'll alert me at 120F. I'll cover it afterwards removing, which should raise the temp to a final 130F (rare - medium). Next time I may use a mustard rub, as some have mentioned here, in order to get a nice black spicy crust.
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Old 09-19-2016, 10:52 PM   #18
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Quote:
Originally Posted by Caslon View Post
I defrosted an eye-round roast, 1.6 lbs. First time trying at 500F.
It came out fantastic. I'm doing eye round roasts this way from now on. Eye round isn't supposed to be tender, but it came out that way. I was surprised at how little juice was left in the bottom of the pan afterwards. I'm guessing all that juice was locked in, making it cook tender and juicy. I took it out when the inner temp reached 130F. It reached 135F after resting, covered. I'me very pleased with the result.





Here's the YouTube video I used. :

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Old 09-19-2016, 11:58 PM   #19
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Quote:
Originally Posted by Caslon View Post
It came out fantastic. I'm doing eye round roasts this way from now on. Eye round isn't supposed to be tender, but it came out that way. I was surprised at how little juice was left in the bottom of the pan afterwards. I'm guessing all that juice was locked in, making it cook tender and juicy. I took it out when the inner temp reached 130F. It reached 135F after resting, covered. I'me very pleased with the result.





Here's the YouTube video I used. :

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Beautiful roast!

Eye round is my favorite roast. Always tender. I calculate 15 minutes per pound. Rub with oil and seasoning. Place round rack in a cast iron pan roast fat side up. 500F for first 15 min. Lower to 350F. Cook remaining calculated time or pull at 120F internal temp. Let rest 15 minutes. Perfect tender medium rare.
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Old 09-20-2016, 12:15 AM   #20
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I'm glad I used my wired oven thermometer. My small 1.6 lb. eye-round roast took only about 50 minutes (not hours) to reach 130F using that YouTube method. Wired oven thermometers are great! (P.S. I used less coarse ground pepper than in the video).

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